Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
These Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars are decadent and rich with a heavenly caramel layer that takes these bars over the top! Made with rich peanut butter, gooey caramel, crunchy toffee bites and oaths, these bars have a unique combination of textures and flavors that is sure to satisfy every dessert fan, making them a must-bake for any occasion!
Servings 24 bars
Calories 446kcal
Ingredients
Caramel Filling
- 11 ounces caramels
- 14 ounces sweetened condensed milk
- 4 tablespoons unsalted butter
Cookie Dough
- 2 cups all purpose flour
- 1 cup old fashioned oats
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter
- ½ cup creamy peanut butter not natural
- 2 cups light brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup Reese's peanut butter chips
- 1 cup Heath toffee bits
Instructions
- Preheat oven to 350°F. Line a 9x13 inch baking dish with parchment paper and set aside.
- Unwrap caramels and place in a small saucepan or microwave safe bowl along with butter and sweetened condensed milk.11 ounces caramels, 14 ounces sweetened condensed milk, 4 tablespoons unsalted butter
- Melt in microwave at medium heat in 30 second bursts or over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth. Set aside.
- Combine flour, oats, baking powder, and salt in a small mixing bowl. Set aside.2 cups all purpose flour, 1 cup old fashioned oats, 2 ½ teaspoons baking powder, 1 teaspoon salt
- Cream butter, peanut butter and brown sugar together in a large mixing bowl or the bowl of a stand mixer.12 tablespoons unsalted butter, ½ cup creamy peanut butter, 2 cups light brown sugar
- Add eggs one at a time, mixing well after each egg. Add in vanilla extract.2 large eggs, 1 tablespoon vanilla extract
- Add the flour mixture slowly stirring until well combined.
- Stir in the chocolate chips, peanut butter chips, and toffee bits.2 cups semi-sweet chocolate chips, 1 cup Reese's peanut butter chips, 1 cup Heath toffee bits
- Spread two-thirds of the dough on the bottom of the pan.
- Slowly pour caramel mixture evenly over the dough.
- Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!
- Bake for about 30 minutes or until golden brown on top and set. Let cool completely and then cut into bars.
Video
Notes
Storage Information
What can I use as a substitute for toffee? If you don’t have toffee bits, you can use chopped-up Heath or Skor bars, or even chopped pretzels for a salty crunch.
Tools and Equipment (affiliate links): 9x13 Baking Dish | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) |
Please see post above for more information, recipe tips and frequently asked questions.
- Room Temperature: Store the bars in an airtight container for up to 4 days.
- Refrigerator: Refrigerate for up to one week
- Freezer: Freeze for up to 3 months—just thaw at room temperature when you're ready to enjoy!
What can I use as a substitute for toffee? If you don’t have toffee bits, you can use chopped-up Heath or Skor bars, or even chopped pretzels for a salty crunch.
Tools and Equipment (affiliate links): 9x13 Baking Dish | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) |
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Calories: 446kcal | Carbohydrates: 63g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 228mg | Potassium: 231mg | Fiber: 2g | Sugar: 48g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg
